Love caramel apples? Then you will want to try this ooey gooey Caramel Apple Monkey Bread recipe.
This time of year, I start hearing everybody get all excited about the pumpkin drinks that are available at their favorite coffee shop. Now I like pumpkin as much as the next person, but what really excites me about this time of year is the caramel apples. I can hardly wait until September each year when I can start churning out recipes like caramel apple pancakes, caramel apple turnovers, and one of our new favorites – caramel apple monkey bread.
Monkey bread is the most requested weekend breakfast in my house. I am pretty sure my kids would happily eat it everyday for breakfast. This past weekend I decided to switch it up a bit. The caramel apple / apple cider display showed up at my local grocery store and it gave me the idea to put a twist on my regular recipe. The resulting monkey bread was gooey and decadent. It definitely satisfied my caramel apple cravings. This recipe is a keeper!
Caramel Apple Monkey Bread Recipe Ingredients
Want a printable recipe card so you can add this caramel apple monkey bread recipe to your recipe box? I have included a printable recipe card at the end of this post.
- 4 tubes Biscuit Dough
- 2/3 cup Sugar
- 1 tsp Cinnamon (if you want a stronger cinnamon flavor, use 2 tsp)
- 4 Apples
- 1 cup Nut Topping (or chopped Peanuts)
- 2 -11 oz bags of wrapped Caramels
- 1/3 cup Water
Makes 24 individual Caramel Apple Monkey Bread servings
Note: I make individual monkey bread servings in a muffin pan because they cook faster. On weekend mornings, my kids usually wake up starving and don’t want to wait an hour for breakfast. By making the monkey bread in individual servings using muffin pans, they cook in 15 minutes. Traditional monkey bread baked in a bundt pan takes 45 minutes. You can easily make this caramel apple monkey bread recipe in a monkey bread pan though. Just keep in mind that it will just take longer to cook.
Cut each biscuit in 4, using a pizza cutter or kitchen shears. In a bowl, combine the sugar and cinnamon. Toss the biscuit pieces in the cinnamon sugar mixture. Shake off any extra and place the coated biscuit pieces in a large bowl.
Peel the apples and dice finely. (I used an apple corer and then sliced the individual slices thinly with a knife.)
Toss the apple slices in the remaining cinnamon sugar mixture. Add to the bowl with the biscuit pieces and toss to combine.
Grease 2 muffin tins with butter. (This recipe will make 24.) In each well, sprinkle 1/2 tbs of nut topping.
Then add your biscuit/apple mixture, filling just to the top.
In a saucepan, melt caramels and water, stirring constantly. Once it is melted, drizzle the tops of the monkey bread with melted caramel (about 1 Tbs. each).
** Important – place the muffin tins on baking sheets to catch any overflow caramel as the dough rises and bakes. Otherwise you will have a huge mess in your oven. Ask me how I know this!
Bake at 350 degrees for 15 minutes, or until the tops are golden brown. Cool 5 minutes, then turn each caramel apple monkey bread upside down on a plate to serve. Reheat any leftover caramel sauce and drizzle over the top of the monkey bread, if desired.
Printable Caramel Apple Monkey Bread recipe card
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This Caramel Apple Monkey Bread recipe is one of my kids’ favorite weekend breakfasts in the fall. So tell me… What are your favorite recipes to make in the autumn?